Bertuetti - SV300 Universal Ciabatta Divider – With Pinner

Applications & Use Cases

• Production of ciabatta and similar high-hydration dough products in artisan and industrial bakeries.
• Dividing and pining dough for baguettes, rolls, and other elongated bread types.
• Processing delicate doughs without excessive degasification.
• Use in bakeries requiring consistent weight and shape for their bread products.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 600 to 1,800 pieces per hour, depending on dough type and desired product size.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, with power consumption varying by model.

Construction material

As described, units are typically constructed from stainless steel, ensuring hygiene and durability in a bakery environment.

Dough compatibility

Designed for high-hydration, delicate doughs, often associated with ciabatta and artisan bread production.

Footprint

The footprint for a universal ciabatta divider with pinner can typically range from 2.5m to 4m in length and 1m to 1.5m in width, depending on configuration.

Weight range

Typically capable of dividing dough pieces ranging from approximately 100g to 1,500g, with adjustments for specific requirements.

Frequently Asked Questions

• What is a 'pinner' on a ciabatta divider?

  A pinner typically refers to a mechanism that gently elongates and shapes the divided dough pieces, often using rollers or belts, which is crucial for products like ciabatta or baguettes.

• Is this suitable for other dough types besides ciabatta?

• What maintenance is typically required for this type of equipment?

• Can the output weight and length be adjusted?

• What are the common wear parts on a ciabatta divider?